Working in batches, divide batter evenly among cups, filling each two-thirds full. Bake, rotating tins halfway through, until tops spring back when pressed with a finger, about 20 minutes. Let cupcakes cool completely on a wire rack.

Using a pastry bag fitted with a fine star tip, pipe buttercream onto cupcakes to decorate.

Cook's Note

Unfrosted cupcakes can be stored at room temperature for up to 3 days.